From Koutaro Kishi's 'Accompanying Dishes' series, perfect for summer! Introducing our Spicy Cucumber Tsukemono with Ponzu. This amazing preparation method achieves both deep flavor and satisfying crunch, resulting in a dish that will keep you reaching for more.
Ingredients
Main Ingredients (For 2 cucumbers)
- Cucumbers 2
Seasonings
- [A] Ponzu Sauce 80ml
- [A] Sugar 1 tbsp
- [A] Sliced Ginger 3-4 slices
- Bonito Flakes 3g
- Dried Red Chili Pepper 1
Steps
- Trim the ends off the 2 cucumbers.
- Cut the cucumbers into your desired size.
- Place the cut cucumbers into a container.
- Tear the dried red chili pepper by hand, remove the seeds, and add to the container with the cucumbers.
- In a pot, combine [A] Ponzu Sauce 80ml, [A] Sugar 1 tbsp, and [A] Sliced Ginger 3-4 slices.
- Heat the pot and bring to a boil.
- Pour the hot ponzu dressing over the cucumbers in the container.
- Briefly mix the cucumbers and ponzu dressing.
- Once cooled slightly, return the pickling liquid from the container back to the pot.
- Reheat the pickling liquid and bring it to a boil again.
- Pour the re-boiled hot pickling liquid over the cucumbers again.
- Mix well, let it cool slightly, then return the liquid to the pot and repeat the heating process one more time. This is the key! Repeating this process allows the pickles to maintain a crisp exterior while ensuring the flavor fully penetrates the inside. Direct heating can compromise the texture, making this method ideal.
- Add Bonito Flakes 3g to the cooled cucumbers.
- Mix everything, let it cool to room temperature, and it's done. Marinating for about half a day will allow the flavors to meld even further.
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